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Roasted Carrots with Whipped Ricotta and Hot Honey Recipe

Roasted Carrots with Whipped Ricotta and Hot Honey Recipe
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★★★★★

4.9 from 26 reviews

This elegant and flavorful recipe features roasted baby or heirloom carrots seasoned with warm spices, paired with creamy whipped ricotta cheese and drizzled with a spicy hot honey. Finished with crunchy pistachios and fresh herbs, this dish makes a perfect sophisticated side or a light vegetarian appetizer showcasing a balance of sweet, spicy, and tangy notes.

Ingredients

Scale

Carrots and Seasoning

  • 1 lb (450g) baby carrots or heirloom carrots
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and pepper, to taste

Whipped Ricotta

  • 1 cup (225g) ricotta cheese
  • 2 tbsp heavy cream
  • 1 tsp lemon zest
  • Salt, to taste

Hot Honey

  • ¼ cup (60ml) honey
  • ½ tsp red pepper flakes
  • 1 tsp apple cider vinegar

Garnish

  • 2 tbsp chopped pistachios
  • 1 tsp fresh thyme leaves
  • Fresh parsley (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil to make cleanup easier.
  2. Season the Carrots: In a large bowl, toss the carrots with olive oil, maple syrup, ground cumin, smoked paprika, salt, and pepper until they are evenly coated and well-seasoned for maximum flavor.
  3. Roast the Carrots: Arrange the seasoned carrots in a single layer on the prepared baking sheet, making sure they aren’t overlapping. Roast in the oven for 20-25 minutes, flipping halfway through, until the carrots are tender with caramelized golden brown edges.
  4. Make the Whipped Ricotta: While the carrots roast, blend ricotta cheese, heavy cream, lemon zest, and a pinch of salt in a food processor until smooth, creamy, and fluffy—about 1-2 minutes. Transfer to a bowl and set aside.
  5. Prepare the Hot Honey: Warm the honey with red pepper flakes in a small saucepan over low heat for 1-2 minutes to infuse the spice, being careful not to boil. Remove from heat and stir in apple cider vinegar. Allow to cool slightly.
  6. Assemble the Dish: Spread the whipped ricotta evenly on a serving platter or individual plates as a creamy base. Neatly arrange the roasted carrots over the ricotta.
  7. Add Finishing Touches: Generously drizzle the warm hot honey over the carrots. Sprinkle with chopped pistachios, fresh thyme leaves, and optional parsley for added flavor, crunch, and color.
  8. Serve: Serve immediately while the carrots are still warm so you can enjoy the delicious contrast between the hot carrots and cool, creamy ricotta. Ideal as an elegant side or a light vegetarian dish.

Notes

  • For a nut-free version, omit the pistachios or substitute with toasted seeds such as pumpkin seeds.
  • If you prefer a milder honey, reduce or omit the red pepper flakes.
  • This dish can be served warm or at room temperature depending on preference.
  • Use fresh thyme for best flavor; dried thyme can be substituted but add less as it is more concentrated.
  • Heirloom carrots add color and variety, but baby carrots work well if unavailable.
  • Leftover whipped ricotta can be stored covered in the refrigerator for up to 2 days.

Nutrition

Keywords: roasted carrots, whipped ricotta, hot honey, side dish, vegetarian, easy recipe, maple syrup, spices, pistachios, fresh herbs

Find it online: https://trendytasterecipes.com/roasted-carrots-with-whipped-ricotta-and-hot-honey-recipe/